Whisk dry jelly powder, 2 Tbsp. flour and water in large bowl until blended. Add strawberries; toss to coat. Spoon into bottom of 2.5-L casserole dish sprayed with cooking spray.
Beat eggs, milk, sour cream, dry pudding mix and remaining flour in medium bowl with mixer 1 min. or until blended. Pour over strawberries.
Bake 45 to 50 min. or until centre is set and top is puffed. Serve warm.
Kraft Kitchen Tips!
Serve topped with thawed Cool Whip Whipped Topping.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2 g
Cholesterol 80 mg
Sodium 250 mg
Carbohydrate 39 g
Fibre 2 g
Sugars 25 g
Protein 6 g
8 servings, 3/4 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.